Restaurant Management Operations

This course provides a comprehensive overview of the operational aspects of running a successful restaurant. The course covers key topics such as menu planning, food and beverage service, staffing, inventory management, cost control, health and safety regulations, and customer service excellence. Students will learn how to oversee daily restaurant operations, manage teams, and ensure profitability while delivering high-quality dining experiences. The course emphasizes the importance of leadership, operational efficiency, and strategic decision-making in restaurant management.

Upon successful completion of this course, students will be able to:

• Understanding Key Restaurant Operations: Students will gain an in-depth understanding of the core components of restaurant management, including menu design, kitchen operations, food and beverage service, and the importance of seamless coordination between front-of-house and back-of-house operations.
• Managing Staff and Service Quality: Learn the essential skills for recruiting, training, and managing restaurant staff, focusing on leadership, team collaboration, and maintaining high service standards to enhance the customer experience.
• Implementing Effective Cost Control and Inventory Management: Gain proficiency in managing costs and resources, including budgeting, inventory control, purchasing, and waste reduction, ensuring the financial success of the restaurant.
• Ensuring Compliance with Health and Safety Standards: Develop the ability to ensure that the restaurant adheres to food safety regulations, hygiene standards, and occupational health and safety practices, creating a safe and compliant dining environment.

These outcomes aim to prepare students for leadership roles in restaurant management by equipping them with the operational, financial, and managerial skills necessary to run a successful and efficient restaurant while delivering exceptional customer service.